Kettle Caramel Popcorn

Whether it’s for movie night, game day, or a mid-afternoon snack, there’s something irresistible about popcorn. We’ve sweetened up this simple treat, adding a touch of caramel coating. Indulge your sweet tooth and the munchies at the same time!

Prep Time
5 minutes
Cook Time
10 minutes
Servings
  • ¼ cup (60 ml) vegetable oil ¼ cup (60 ml) vegetable oil
  • ½ cup (110 g) popcorn kernels ½ cup (110 g) popcorn kernels
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • ¼ to ½ tsp (2 to 3 g) salt ¼ to ½ tsp (2 to 3 g) salt
Saucepan

Instructions

Step 1

In a large, heavy-bottomed pot with a tight-fitting lid, add vegetable oil and 3 popcorn kernels. Place pot on medium-high heat and wait until the 3 kernels pop.

Three popcorn kernels in oil at the bottom of a large bottom

Step 2

Add in the remaining popcorn kernels. Evenly sprinkle the Redpath® Golden Yellow Sugar and salt over the kernels. Place the lid onto the pot.

Pouring golden yellow sugar into a pot of oil and popcorn kernels

Step 3

Keep pot covered and shake every few seconds. Be sure to keep the pot moving so the kernels and sugar do not burn.

A lidded pot with melting sugar and popping corn kernels

Step 4

When the popping slows to once every 3 seconds, remove pot from heat. Continue to shake the pot until popping has stopped.

Step 5

Carefully remove lid, and transfer the hot popcorn into a large bowl or parchment-lined baking sheet. Taste the popcorn. If desired, add remaining ¼ teaspoon (2 g) of salt. Shake and toss popcorn to distribute the salt.

Step 6

Let cool slightly. Serve immediately.

Kettle corn in a red bowl and red and white striped popcorn bag

Chef's Tip

*For a darker caramel, use Redpath® Dark Brown Sugar in place of the Redpath® Golden Yellow Sugar.

*For a more subtle caramelized popcorn, use Redpath® Organic Granulated Sugar or Redpath Simply Raw™ Turbinado Sugar.

*Canola oil or coconut oil can be used in place of the vegetable oil.